Vegetable Beef Soup with Red Wine and Mushrooms Recipe

Introduction

This Vegetable Beef Soup is a hearty and comforting dish perfect for cooler days. Tender, fall-apart beef mingles with fresh vegetables in a rich, flavorful broth that warms from the inside out.

Ingredients

• 1.5 tbsp olive oil (divided)
• 500g (1 lb) stewing beef, cut into 1.75cm (2/3″) cubes
• 1/2 tsp salt and pepper
• 1 onion, chopped
• 3 garlic cloves, minced (about 1 tbsp)
• 2 celery stalks, sliced into 0.8cm (1/3″) pieces
• 3 carrots, sliced 0.5cm (1/5″) thick, halving larger pieces
• 4 tbsp flour
• 2 1/2 cups (625ml) low sodium beef broth or stock
• 1 1/2 cups (375ml) dry red wine, Guinness beer, or stout
• 1.5 cups (375ml) water
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 cup frozen peas
• 2 potatoes (any variety), cut into 1.5cm (2/3″) cubes
• 1 tbsp (15g) butter or oil
• 200g (6oz) small mushrooms, quartered or halved

Instructions

1. Step 1: Heat 1 tablespoon of the olive oil in a large, heavy-based pot over high heat until very hot.
2. Step 2: Pat the beef cubes dry with paper towels and season them with salt and pepper.
3. Step 3: Brown the beef in batches, adding more oil if needed, to get a good sear. Remove browned beef to a bowl.
4. Step 4: If the pot looks dry, add a little more oil. Then add the minced garlic and chopped onion, cooking for about 2 minutes.
5. Step 5: Add the sliced carrots and celery, cooking for an additional 2 minutes or until the onion becomes translucent.
6. Step 6: Stir in the flour to coat the vegetables, then slowly pour in the beef broth while stirring constantly to avoid lumps.
7. Step 7: Add the wine (or stout/Guinness), water, tomato paste, bay leaves, and thyme. Stir well, then return the browned beef to the pot.
8. Step 8: Cover the pot, reduce heat to medium-low, and simmer gently for 1 hour and 15 minutes, or until the beef is tender.
9. Step 9: Add the cubed potatoes and frozen peas. Simmer uncovered for another 20 minutes.
10. Step 10: In the last 5 minutes, add the cooked mushrooms (see optional step below on preparing mushrooms).
11. Step 11: Taste and adjust seasoning with salt and plenty of black pepper.
12. Step 12: Ladle soup into bowls, garnish with parsley if desired, and serve with crusty bread, like Cheesy Garlic Bread or Irish Soda Bread.
13. Optional – Step 13: For buttery mushrooms, melt butter in a skillet over medium-high heat, add mushrooms, and cook for 5 minutes until browned. Season with salt and pepper before adding to the soup.

Tips & Variations

• Dry the beef well before browning to achieve a better, deeper sear and richer flavor.
• Use red wine for a robust flavor or Guinness/stout for a slightly richer, malty depth.
• For a thicker soup, add an extra tablespoon of flour when coating the vegetables.
• Swap potatoes for sweet potatoes or add parsnips for subtle sweetness.
• Add fresh herbs like parsley or thyme at the end for a bright note.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the beef. This soup also freezes well—freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Stewing beef is best for this recipe because it becomes tender during slow cooking, but you can also use chuck roast cut into cubes. Avoid lean cuts as they can become tough.

Do I have to use wine or beer in the soup?

No, you can substitute the wine or beer with additional beef broth or water if preferred, but these liquids add depth and complexity to the flavor.

Vegetable Beef Soup with Red Wine and Mushrooms Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

This hearty Vegetable Beef Soup features fall-apart tender stewing beef simmered with fresh vegetables and aromatic herbs, creating a rich, comforting meal perfect for chilly days. The beef is first seared for maximum flavor, then slowly cooked in a flavorful broth enhanced with red wine or stout, finished with tender potatoes, peas, and buttery sautéed mushrooms. Serve with crusty bread for a satisfying dinner.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 1.5 tbsp olive oil (divided)
• 500g/1 lb stewing beef, cut into 1.75cm / 2/3″ cubes
• 1/2 tsp salt and pepper

Vegetables and Aromatics

• 1 onion, chopped
• 3 garlic cloves, minced (approx. 1 tbsp)
• 2 celery stalks, cut into 0.8 cm / 1/3″ slices
• 3 carrots, cut into 0.5 cm / 1/5″ thick slices (halve larger ones)
• 2 potatoes (any variety), cut into 1.5cm / 2/3″ cubes
• 1 cup frozen peas
• 200g / 6 oz small mushrooms, quartered or halved

Thickening and Liquids

• 4 tbsp flour
• 2 1/2 cups (625ml) low sodium beef broth/stock
• 1 1/2 cups (375ml) dry red wine, Guinness beer or stout
• 1.5 cups (375ml) water
• 2 tbsp tomato paste

Herbs and Extras

• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp (15g) butter or oil (for mushrooms)

Instructions

1. Heat Oil: Heat 1 tbsp olive oil in a large, heavy-based pot over high heat until very hot to prepare for searing the beef.
2. Prepare Beef: Pat the stewing beef dry with paper towels to ensure good browning, then season evenly with salt and pepper.
3. Brown Beef: In 2 or 3 batches, brown the beef aggressively in the hot oil, adding extra oil if needed to prevent sticking. Remove browned beef and set aside in a bowl.
4. Add More Oil if Needed: If the pot seems dry after removing the beef, add a little more oil to cook the aromatics.
5. Sauté Aromatics: Add minced garlic and chopped onion to the pot, cooking for about 2 minutes until fragrant and softened.
6. Cook Vegetables: Add sliced carrot and celery, continue cooking for 2 minutes more until the onion turns translucent.
7. Add Flour: Stir in the flour thoroughly to coat the vegetables and create a base for thickening the soup.
8. Deglaze and Add Liquids: Slowly pour in the beef broth while constantly stirring to avoid lumps. Add the beer or wine, water, tomato paste, bay leaves, and thyme, stirring well.
9. Return Beef and Simmer: Add the browned beef back into the pot, cover, adjust heat to medium-low so the soup bubbles gently, and simmer for 1 hour and 15 minutes until beef is tender.
10. Add Potatoes and Peas: Add the cubed potatoes and frozen peas to the pot, simmer uncovered for an additional 20 minutes until potatoes are cooked through.
11. Add Mushrooms: In the last 5 minutes of cooking, stir in the cooked mushrooms.
12. Finalize Seasoning: Taste and adjust salt and pepper as needed; the recipe recommends plenty of pepper for flavor.
13. Serve: Ladle the soup into bowls, optionally sprinkle with fresh parsley, and serve with crusty bread such as Cheesy Garlic Bread or Irish Soda Bread.
14. Optional Buttery Mushrooms: Melt butter in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes until browned. Season with salt and pepper and add to the soup before serving.

Notes

• Patting the beef dry before browning helps achieve a better sear and deeper flavor.
• Use low sodium beef stock to better control the salt content in the soup.
• Substitute dry red wine with Guinness beer or stout for a richer, deeper flavor.
• Cooking the soup gently and slowly ensures the beef becomes tender and flavorful.
• If preferred, the mushrooms can be cooked separately in butter for extra richness and added at the end.
• Serving with crusty bread like Cheesy Garlic Bread or Irish Soda Bread complements the hearty soup perfectly.

Keywords: vegetable beef soup, stewing beef soup, Irish beef soup, hearty beef soup, beef and vegetable stew, fall apart beef soup